I have just discovered the most fabulous blog, Eating for England !

On it I discovered this recipe for LAVENDER TEA CAKE. I cannot tell you how long I have been looking for a recipe for Lavender Tea Cake.

I have not tried it yet, but decided to share it anyway. Enjoy and go leave a message on Angharad's blog.

lavender tea cake

Tea time. Does the idea of it make you giggle a bit? Cos it does me and I’m British. I love how “tea time” is one of those things that people really think of when they think of Britain.

Here’s the thing about tea and the British: everyone drinks it (except my sister who is crazy) but historically it’s been separated by class. When I think of tea the way I drink it, I’m thinking of the builder’s cup of tea. I don’t want to go overboard in trying to explain that to non-Brits but suffice to say it just means your bog-standard, normal, no-frills cup of tea, made with a tea bag, served in a mug.

Afternoon tea, on the other hand is something you might get at the Ritz or if you’re well to do, maybe it’s something you have on a regular basis. In high society, tea time involves all sorts of sandwiches, cakes, biscuits, and high-falooting tea cups and loose leaf tea.

Lavender tea cake would be totally appropriate at a proper “afternoon tea”. Shall we all get together and have one? We can wear posh frocks, talk politely about the weather, nibble on cucumber sandwiches and munch (in a ladylike fashion) on this cake. I promise it will be awesome.

This cake is so lovely. I wondered about the lavender being overbearing or odd for people but it’s just wonderful. It adds a kick of spice and flavour that combines perfectly with the glaze.

I am often fine with omitting glazes and the like but here I’d urge you not to. It’s so easy to make anyway – just whizz some powdered sugar, vanilla extract and water together and drizzle all over – and it really adds the right amount of sweetness. If you’re lucky enough to have left the cake in the oven a few minutes too long like I did then you’ll get a gorgeous crunch to boot.

Lavender Tea Cake 

from old fashioned living

  • 1 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain or lowfat yogurt
  • 2 tablespoons finely chopped fresh lavender leaves
  • 1/3 cup sifted powdered sugar
  • 1 teaspoon water
  • 1/4 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Beat granulated sugar, butter, and vanilla until well-blended.
  2. Add egg and egg white, one at a time, beat well after each addition.
  3. Sift flour and combine with the baking powder, baking soda, and salt; stir well.
  4. Add the flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.
  5. Pour the batter into a greased 9×5 inch loaf pan. Bake at 350 degrees for about 1 hour or until a sharp knife or cake tester inserted in the center comes out clean.
  6. To prepare glaze, combine powdered sugar and remaining ingredients. Spread on the warm cake. Cool in pan 20 minutes on a wire rack before removing from the pan.
Many thanks to Angharad and her fabulous blog site:  EATING FOR ENGLAND

Festival of Apples

It's Halloween, Samhain or the Apple Festival! And I have just checked my crisper in the Fridge and I have no apples!! So I'm off to the shops for apples as I discovered this wonderful 'end of summer' meditation but it involves an apple (more about this later). And then I thought, "Apple Crisp"!!! or Apple Crumble as it is known by some.

I found this fabulous recipe on the Joy of Baking web site here

So on Sunday we drank a little wine, cooked a fabulous meal, exchanged cards and just generally enjoyed each other's company.

Gary experimented and came up with the perfect au Gratin potatoes or cheesy Dauphinoise depending on your frame of reference and we both worked on one of our favourite Delia recipes for roasted salmon. We added a little bit of asparagus with butter and a squeeze of fresh lemon juice. It was a lovely meal. In fact, it was such a lovely meal that I have included the recipes:

Orange and Cranberry Muffins from the Hopton House

My gardener, Bernard, was here for his last visit before Christmas so I decided to give him some muffins to take home for him and his wife to share. He was shocked one morning when I gave him a muffin with his coffee and it was still warm. Muffins really are best fresh out of the oven.

I've been using one of Ina Garten's scone recipes and cooking some very nice cranberry and orange scones when it occurred to me that an orange and cranberry muffin would be a good combination - nice and christmassy. They are lovely and, for the moment, my favourite muffin flavour.

Lemon Drizzle Cake and Summer Memories

Life is a big canvas, throw all the paint on it you can.
-- Danny Kaye

To be absolutely honest, I didn't plan today's photo journal entry at all.

Instead I baked a cake... a Lemon Drizzle Cake.